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Cranberry Maple Roast Chicken

Cranberry maple roast chicken with lacquered golden skin and a tangy pan sauce. Roast a whole chicken at high heat, then glaze with maple-Dijon and finish until the thigh hits 165°F for juicy, spoonable results.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
resting 15 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

whole chicken
  • 1 whole chicken 5 pounds, patted dry
  • 2 tsp salt
  • 1 tsp black pepper
butter and herbs
  • 3 tbsp butter softened
  • 1 tbsp fresh rosemary chopped
  • 1 orange halved
  • 1 head garlic halved crosswise
vegetables and cranberries
  • 1 red onion cut into wedges
  • 2 cup fresh cranberries
glaze and pan sauce
  • 1 3/10 cup maple syrup (about 1/3 cup)
  • 2 tbsp Dijon mustard
  • 1 1/2 cup chicken broth

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the chicken
  1. Preheat the oven to 425F. Pat the chicken dry so the skin roasts crisp and golden.
  2. Season the chicken inside and out with salt and black pepper. Rub the softened butter mixed with chopped rosemary under and over the skin.
  3. Stuff the cavity with orange halves and halved garlic. Place the chicken in a roasting pan with the onion wedges around it.
First roast
  1. Roast for 50 minutes. Look for early browning on the skin while the juices begin to collect in the pan.
Glaze and finish roasting
  1. Whisk maple syrup and Dijon mustard, then brush half over the chicken. Add the fresh cranberries and chicken broth to the roasting pan.
  2. Roast 25-30 minutes more, brushing with the remaining glaze halfway through if needed. Cook until the thigh reaches 165F, with the cranberries beginning to burst and the skin turning lacquered.
Rest, carve, and serve
  1. Rest the chicken for 15 minutes. Carve and spoon the cranberry pan sauce over the top for a glossy finish.

Notes

For the crispiest skin, start with very dry chicken and avoid covering it during roasting. Store leftovers in the refrigerator up to 3 days in a sealed container; rewarm gently until hot. Freezing is not recommended due to texture changes in the sauce. For a lower-sodium option, use reduced-sodium chicken broth and salt only lightly on the skin.